Minty Potato and Pea Salad Recipe | Gourmet Salad

Ingredients

• 1.2 kg kipfler potatoes, scrubbed
• 60 ml white wine vinegar (¼ cup)
• 2 golden shallots, finely diced
• 1 garlic clove, finely chopped
• Juice and finely grated rind of 1 lemon
• 200 gm frozen peas
• 100 gm sugarsnap peas, trimmed
• 1 cup (loosely packed) pea tendrils (see note)
• 1 cup coarsely torn mint
• 50 ml extra-virgin olive oil
• 50 ml buttermilk